Ingredients
Equipment
Method
- Preheat the oven to 375˚F.
- Thaw the spinach and wring as much of the water from it as possible.
- In a large bowl, combine the cream cheese with the garlic powder, salt, pepper, nutmeg, and cayenne pepper and mix until combined. Stir in the milk and then the feta cheese and spinach, mixing until combined.
- Place the chicken breasts flat in a single layer in the bottom of a large casserole dish. Spread the chicken with the spinach mixture and then sprinkle the mozzarella cheese evenly over the top.
- Bake for approx 40-50 minutes on the middle rack of the oven until the chicken is cooked through (165˚F internal temp).
- Garnish with grape tomatoes and serve hot! Enjoy!
Notes
- Tip 1: You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving easier. Cooking time may be reduced.
- Tip 2: Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.
- Tip 3: This recipe is naturally gluten free, low carb, and friendly for low carb and keto diets.
- Tip 4: Nutrition facts provided based on my best estimation may not be accurate depending on what brands you use or modifications you make.
- Tip 5: I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation.